This dish is delicious and incredibly, almost embarrassingly, simple - a great combination. We originally wrote it as a slow cooker recipe, but it also works very well (and not surprisingly, in a shorter time) on the stovetop.

Whichever method you choose, the lamb and the orzo are cooked separately then combined towards the end.

But the whole process is still so simple, we're sure you won't hold it against us.

GREEK-STYLE LAMB WITH ORZO AND SPINACH

For 3-4 servings:

500-600g diced lamb

2 cloves garlic, chopped

1 tsp dried oregano

1 tsp paprika

1/2 tsp salt

Zest of 1/2 lemon

Juice of 1 lemon

2 Tbsp olive oil

250g orzo

Salt and pepper to taste

250g baby spinach leaves

50-100g feta cheese, crumbled

To slow cook: Coat the inside of the bowl of a medium slow cooker with non-stick spray. Put the diced lamb in the slow cooker and sprinkle with the chopped garlic, oregano, paprika, salt, lemon zest, half of the lemon juice and half of the olive oil. Stir to combine. Turn the slow cooker to low, then cover and cook for six to eight hours.

To cook conventionally: Heat one tablespoon of the oil in a medium-large pot or casserole dish with a close fitting lid. Add the lamb and garlic and brown lightly (although this isn't absolutely necessary), then add the oregano, paprika, lemon zest, half of the lemon juice and 1/4 cup of water. Stir to combine and allow the mixture to come to the boil, then reduce the heat to a gentle simmer, cover tightly, for one to 1 1/4 hours (check once or twice and add an extra 1/4 cup of water if the mixture begins to look dry) or until the lamb is very tender.

For either method: About half an hour before you want to serve the meal, cook the orzo according to the packet instructions. Drain the pasta thoroughly, then add it to the slow cooker along with the remaining olive oil and lemon juice. Season to taste with salt and pepper, then cook for 10-15 minutes longer.

Spread the spinach on a shallow platter. Spoon the lamb and orzo mixture over the spinach, then sprinkle with a little extra paprika and the crumbled feta. Serve immediately.